Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup carrots, diced small
- 1 cup celery, diced small
- 1 large yellow or white onion, thinly sliced or diced
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon cracked black pepper
- 1/2 teaspoon kosher or sea salt (optional)
- 14 ounces (1 can) kidney beans
- 14 ounces (1 can) cannellini beans
- 24 ounces vegetable stock
- 28 ounces diced fire roasted tomatoes
- 14 ounces crushed tomatoes
- 1/2 teaspoon white balsamic vinegar
- 4 ounces (dry) elbow macaroni
- Freshly grated Parmesan cheese (optional)
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